Cranberry-Sage
Double-Cut Pork Chops
SWIFT
All recipes developed by Monty Staggs
4 double-cut pork chops
BRINE
2 cups hot water
3 tablespoons kosher salt
3 tablespoons dark brown sugar
2 tablespoons minced garlic
1 cup cold water
2 tablespoons black peppercorns
1 teaspoon ground cinnamon
3 whole cloves
1 bay leaf
1 teaspoon ground allspice
2 teaspoons ground coriander
DRY RUB
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 teaspoon light brown sugar
CRANBERRY-SAGE SAUCE
1 tablespoon unsalted butter
1 teaspoon minced garlic
2 teaspoons minced shallot
1 1/4 cups dry white wine
2 tablespoons jus from
roasting pan
1 cup whole berry cranberry sauce
1 tablespoon slivered fresh
sage leaves
1 teaspoon kosher salt
1 teaspoon ground black pepper
1. To prepare brine, combine hot water, salt and sugar in a bowl. Whisk
until sugar and salt dissolve. Add remaining ingredients and refrigerate
until chilled.
2. Place pork chops in a large dish, add brine, cover and refrigerate for up
to 4 hours.
3. Combine all dry rub ingredients. Remove chops from brine and rub with
the dry rub.
4. Preheat oven to 350°F.
5. Place chops on an oiled sheet pan and bake for 14-18 minutes, or until
internal temperature is 150°F. Let chops rest for a few minutes before serving.
6. To prepare sauce, heat a saucepan to medium-high. Add butter, garlic and
shallot; sauté briefly (do not burn).
7. Add wine and cook for about 2 minutes. Add pan jus, cranberry sauce, sage,
salt and pepper. Reduce heat to medium-low and simmer for 30 seconds, then
adjust seasoning to taste.
8. Serve sauce with pork chops. Makes 4 servings.
Latin Marinated Cedar
Plank Pork Filets
SWIFT
2 pork filets (cut from loin)
1 cedar plank
MARINADE
1/4 cup olive oil
1 cup orange juice
1 bunch fresh cilantro, chopped fine
1/4 cup light brown sugar
1 tablespoon cayenne pepper
1/4 cup paprika
1/4 cup ground cumin
2 tablespoons ground coriander seed
1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1. Place all marinade ingredients and pork in a large zipper-lock bag and
shake to mix thoroughly. Marinate in the refrigerator for 4-24 hours.
2. Place cedar plank in water to cover and soak for 2 hours.
3. Preheat grill to medium-high.
4. Place soaked cedar plank over the hottest part of the grill for 3 minutes.
5. Flip the plank to the other side and place marinated pork on the plank.
6. Move the plank over indirect heat and cook for 20-25 minutes, checking
every 5 minutes to make sure the plank has not caught fire but is smoldering.
7. Remove the plank from the grill when the pork has an internal temperature
of 150°F. Let pork rest for a couple of minutes before serving.
8. Slice pork and serve on the cedar plank. Makes 3-4 servings.
